Kid’s Cooking Class: “Healthy Baking for Kids and the Secret Ingredient” at Studio B in Alys Beach, Florida
March 09, 2010
I’m very excited about the upcoming cooking class at Studio B in Alys Beach. It’s almost full, so if you’re interested act fast and send me an email. I will be teaching “Healthy Baking for Kids and the Secret Ingredient”. We will be using Greek yogurt, Gluten-free brown rice cereal, mashed bananas, Gluten-free, organic candy, peanut butter and more create incredible confections for kids!
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Appetizers for March Madness or Academy Awards Night: Low-Fat Beef Nachos
March 03, 2010
Appetizers are on the rise this month with basketball’s March Madness and the Academy Awards. If you’re looking to be “good” and not overdo it, this recipe is only 9 grams of fat per serving. I love using “Laura’s Lean Beef” in my beef recipes, and if you’re trying to locate it in your area, check out their site http://laurasleanbeef.com for information of where it can be found. This recipe for Beef Nachos also makes a great easy weeknight dinner, and it’s one of my children’s favorites.
Beef Nachos
Prep:
15 minutes
Cook:
10 minutes
Yield:
8 servings
Ingredients
1 pound lean ground beef
11/2 teaspoons cumin
1 teaspoon chili powder
1 (15-ounce) can low-salt black beans, rinsed and drained
1 (10-ounce) bag blue corn tortilla chips, divided
1 cup reduced-fat Mexican cheese blend, divided
1 cup shredded lettuce, divided
1 cup chopped tomatoes, divided
Chopped green onions, chopped fresh cilantro, sliced black olives, salsa and low-fat sour cream (optional)
11/2 teaspoons cumin
1 teaspoon chili powder
1 (15-ounce) can low-salt black beans, rinsed and drained
1 (10-ounce) bag blue corn tortilla chips, divided
1 cup reduced-fat Mexican cheese blend, divided
1 cup shredded lettuce, divided
1 cup chopped tomatoes, divided
Chopped green onions, chopped fresh cilantro, sliced black olives, salsa and low-fat sour cream (optional)
Preparation
1. Cook beef, cumin and chili powder in a large skillet over medium-high heat 5 to 10 minutes or until browned, stirring to crumble. Drain well. Stir in beans and cook until thoroughly heated.
2. Layer 1/2 tortilla chips, 1/2 cup beef mixture, 1/2 cup cheese, 1/2 cup lettuce and 1/2 cup tomato on a large platter. Repeat with remaining ingredients.
3. Garnish with green onions, cilantro, olives, salsa and sour cream, if desired.
2. Layer 1/2 tortilla chips, 1/2 cup beef mixture, 1/2 cup cheese, 1/2 cup lettuce and 1/2 cup tomato on a large platter. Repeat with remaining ingredients.
3. Garnish with green onions, cilantro, olives, salsa and sour cream, if desired.
One Response to “Appetizers for March Madness or Academy Awards Night: Low-Fat Beef Nachos”
Meal Makeover Mom Janice says:
March, 04 2010at 10:38 am
I'm sure my family would love these nachos! Perfect for watching college hoops! I was disappointed that Trader Joe's stopped selling Laura's Lean Beef but now I get my beef from Houde Family farm in Vermont. Thanks for the great recipe.
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Family Favorite Side Dish: Sweet Potato Fries
February 09, 2010
My kids love sweet potatoes and they are always a home-run side dish to serve at my house. One of our favorite burger restaurants in Birmingham, Baja Burger, makes great sweet potato fries. I replicated the recipe making them thicker but also lower in fat (and no fried okra, unfortunately). Try this recipe as it’s so simple and a true family favorite.
Sweet Potato Fries
Prep:
15 minutes
Cook:
30 minutes
Yield:
4 servings
Ingredients
3 large sweet potatoes (about 11/2 lb.), peeled and cut into 2-inch slices
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Preparation
1. Spray an aluminum foil-lined jelly-roll pan with cooking spray. Preheat oven to 425F.
2. Combine sweet potatoes, olive oil, salt and pepper in a freezer bag or large bowl, tossing to coat. Place in a single layer in pan.
3. Bake at 425F for 20 minutes or until crisp, stirring every 10 minutes. Increase heat to 450F and cook 10 minutes more.
2. Combine sweet potatoes, olive oil, salt and pepper in a freezer bag or large bowl, tossing to coat. Place in a single layer in pan.
3. Bake at 425F for 20 minutes or until crisp, stirring every 10 minutes. Increase heat to 450F and cook 10 minutes more.
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Super Bowl Sunday: Easy 30 Minute, 4 Ingredient Appetizer: Tomato-Goat Cheese Rounds
February 07, 2010
I’m sorry I’m late with this post. I have been with my daugther out of town at a dance competition, and yes, she has done great. Since the Super Bowl is tonight, I thought I would share an easy 30 minute, 4 ingredient appetizer that is a sure thing. It is a simple, pretty and everyone will think you were in the kitchen for hours. Use Belle Chevre Spreadable Goat Cheese if you can find it. If not, Boursin is delicious too.
Tomato-Goat Cheese Rounds
Prep:
15 minutes
Cook:
15 minutes
Yield:
8 to 10 servings
Ingredients
1/2 (17.3-oz.) pkg. puff pastry (1 sheet), thawed according to package directions
All-purpose flour
1 (5.2-oz.) pkg. Belle Chevre Spreadable Goat Cheese or Boursin® Garlic and Fine Herbs Cheese
1 pint cherry tomatoes
All-purpose flour
1 (5.2-oz.) pkg. Belle Chevre Spreadable Goat Cheese or Boursin® Garlic and Fine Herbs Cheese
1 pint cherry tomatoes
Preparation
1. Preheat oven to 400°F. Line a baking sheet with parchment and coat with nonstick cooking spray.
2. On a lightly floured surface roll puff pastry dough out to 1/4-inch thick. Using a 2-inch round cookie cutter or the bottom of a glass, cut dough into circles. Place onto baking sheet.
3. Top each pastry round with about 3/4 teaspoon Boursin® Garlic and Fine Herbs Cheese.
4. Cut cherry tomatoes in half. Place one half cherry tomato cut side down in center of each pastry, pressing slightly into the cheese.
5. Bake 12 to 15 minutes or until pastry edges are golden brown. Arrange on a serving platter and serve warm or at room temperature.
I'm a busy single mom, and I love that I can make this recipie quickly, just about anywhere, and it tastes so gourmet! (Once made it at a ski cabin, - just used a drinking glass covered with plastic wrap to roll out the dough, and end of the glass to cut out shapes.) Flavours are fantastic! Sublime combination of acidity from the tomato, richness of pastry, and divine flavours from cheese. Everyone thinks it takes much more work!! Perfect appetizer for any occasion - kids or adults love it. Even my tomato hating friend loves it. Great with a glass of white wine too!
2. On a lightly floured surface roll puff pastry dough out to 1/4-inch thick. Using a 2-inch round cookie cutter or the bottom of a glass, cut dough into circles. Place onto baking sheet.
3. Top each pastry round with about 3/4 teaspoon Boursin® Garlic and Fine Herbs Cheese.
4. Cut cherry tomatoes in half. Place one half cherry tomato cut side down in center of each pastry, pressing slightly into the cheese.
5. Bake 12 to 15 minutes or until pastry edges are golden brown. Arrange on a serving platter and serve warm or at room temperature.
I'm a busy single mom, and I love that I can make this recipie quickly, just about anywhere, and it tastes so gourmet! (Once made it at a ski cabin, - just used a drinking glass covered with plastic wrap to roll out the dough, and end of the glass to cut out shapes.) Flavours are fantastic! Sublime combination of acidity from the tomato, richness of pastry, and divine flavours from cheese. Everyone thinks it takes much more work!! Perfect appetizer for any occasion - kids or adults love it. Even my tomato hating friend loves it. Great with a glass of white wine too!
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Pomegranate and Chocolate: Pomegranate Cheesecake with Almond Crust
February 01, 2010
I worked on this recipe: Pomegranate Cheesecake for “Pom” Pomegranate juice where the juice was in the mixture as well as the chocolate sauce. This recipe is so delicious and very unique. If you like pomegranates and chocolate, you will really love this recipe.
Pomegranate Cheesecake
Prep:
25 minutes
Cook:
1 hour, 17 minutes
Yield:
12 servings
Ingredients
Crust:
1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 teaspoon pomegranate juice
2/3 cup chopped almonds
Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
6 teaspoons fresh pomegranate juice
4 large eggs, room temperature
Topping:
3/4 cup dark chocolate morsels
3 tablespoons pomegranate juice
2 tablespoons whipping cream
Pomegranate seeds
1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 teaspoon pomegranate juice
2/3 cup chopped almonds
Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
6 teaspoons fresh pomegranate juice
4 large eggs, room temperature
Topping:
3/4 cup dark chocolate morsels
3 tablespoons pomegranate juice
2 tablespoons whipping cream
Pomegranate seeds
Preparation
For the crust,
Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon pomegranate juice and almonds. Press into bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, scraping down the sides of the bowl. Stir in pomegranate juice. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (about 2 inches). Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate, pomegranate juice and whipping cream in a small bowl over low heat stirring constantly 5 minutes or until melted.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve with pomegranate seeds on top.
Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon pomegranate juice and almonds. Press into bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, scraping down the sides of the bowl. Stir in pomegranate juice. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (about 2 inches). Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate, pomegranate juice and whipping cream in a small bowl over low heat stirring constantly 5 minutes or until melted.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve with pomegranate seeds on top.
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Four Ingredient Super Bowl Appetizer: Honey-Dijon Brie with Almonds
January 31, 2010
I love to make Brie for an appetizer because it’s so simple, and people love it. This recipe is almost a joke-just too easy for words, only 4 ingredients. If you’re having guests over for a weeknight or weekend gathering, Super Bowl party or entertaining friends, this recipe is as simple as it is delicious. Go Saints!
Honey-Dijon Brie with Almonds
Prep:
5 minutes
Cook:
10 minutes
Yield:
8 servings
Ingredients
1 (8-ounce) Brie round
2 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup chopped almonds, toasted
2 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup chopped almonds, toasted
Preparation
1. Preheat oven to 400F. Trim and discard rind from top of Brie; set aside.
2. Stir together Dijon and honey in a small bowl. Spread over Brie. Place Brie on a lightly greased baking sheet. Bake 7 to 9 minutes or until cheese is just melted. Top with almonds and bake until slightly toasted and Brie is slightly melted.
2. Stir together Dijon and honey in a small bowl. Spread over Brie. Place Brie on a lightly greased baking sheet. Bake 7 to 9 minutes or until cheese is just melted. Top with almonds and bake until slightly toasted and Brie is slightly melted.
One Response to “Four Ingredient Super Bowl Appetizer: Honey-Dijon Brie with Almonds”
Meal Makeover Mom Janice says:
February, 02 2010at 08:42 am
This looks so good- and easy! I think I'll make it for my Super Bowl party this weekend. Thanks!
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Awesome Blueberry Muffins with a Secret Ingredient: Blueberry Banana Muffins
January 18, 2010
I’m always looking for a great Blueberry Muffin recipe. These have a secret ingredient, bananas. This recipe for Blueberry-Banana Muffins is awesome and even better than original blueberry muffins. My daughter and I made these this afternoon when she was sick. Making these together and then tasting them, perked her up in no time. Enjoy these for breakfast, a snack or light dessert.
Blueberry-Banana Muffins
Prep:
15 minutes
Cook:
20 minutes
Yield:
18 regular muffins and 36 mini muffins
Ingredients
3 cups all-purpose or whole wheat flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
3/4 cup skim milk
3/4 cup butter, melted
1 large ripe banana, mashed
1 teaspoon vanilla extract
2 cups fresh blueberries
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
3/4 cup skim milk
3/4 cup butter, melted
1 large ripe banana, mashed
1 teaspoon vanilla extract
2 cups fresh blueberries
Preparation
1. Preheat oven to 375°F.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
2. Beat eggs, milk, butter, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries. Lightly grease 18 regular-size or 36 mini muffin cups. Scoop batter evenly into muffins cups (I used a cookie scoop).
3. Bake regular size muffins at 375F for 18 to 20 minutes. For mini muffins, (bake at 350F for 14 to 15 minutes) or until toothpick inserted in centers comes out clean. Cool on a wire rack 10 minutes; remove from pans and cool completely.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
2. Beat eggs, milk, butter, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries. Lightly grease 18 regular-size or 36 mini muffin cups. Scoop batter evenly into muffins cups (I used a cookie scoop).
3. Bake regular size muffins at 375F for 18 to 20 minutes. For mini muffins, (bake at 350F for 14 to 15 minutes) or until toothpick inserted in centers comes out clean. Cool on a wire rack 10 minutes; remove from pans and cool completely.
3 Responses to “Awesome Blueberry Muffins with a Secret Ingredient: Blueberry Banana Muffins”
Alec Lewis says:
January, 18 2010at 07:25 pm
These muffins were so addictive! I couldn't even tell the banana was in there, but i loved them!
Carol says:
January, 22 2010at 10:50 am
In the blueberry-banana muffins...is it 3/4 CUP butter? Recipe doesn't say 3/4 of what measurement.
Alison Lewis says:
January, 22 2010at 10:56 am
3/4 cup butter
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One Bowl, No Mixer Low-Fat Banana Bread with Greek Yogurt
January 11, 2010
My kids love Banana Bread so when we have overripe bananas they always get put to good use. My oldest son, Alec, has really taken to cooking lately (i hope he’s not going to be mad I wrote this). I was so busy in the kitchen tonight with lasagna and spaghetti that I said, “Why don’t you make it yourself?” He took a recipe of mine and modified it using no mixer, one bowl and stirred it all together at once. He substituted Greek yogurt for the buttermilk, and it came out great! He was so surprised and proud when it was came out of the oven, and I was really excited and impressed. It’s a great recipe. I hope it is one of many of his to come.
Low-Fat Banana Bread
Cook:
50 minutes
Yield:
12 to 14 servings
Ingredients
2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1/3 cup nonfat Greek yogurt (I used Fage)
1 teaspoon vanilla extract
Cooking spray
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1/3 cup nonfat Greek yogurt (I used Fage)
1 teaspoon vanilla extract
Cooking spray
Preparation
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
2 Responses to “One Bowl, No Mixer Low-Fat Banana Bread with Greek Yogurt”
Donna Askenazi says:
February, 09 2010at 09:34 am
I made this last night and it was awesome. Gave some to my neighbor's and everyone loved it.
Meal Makeover Mom Janice says:
January, 12 2010at 03:49 pm
Ooh, this looks so yummy! Now I know what to do with those overripe bananas on my counter! Love the addition of Greek yogurt.
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Three Ingredient Appetizer: Roasted Garlic-Topped Brie
December 23, 2009
I’m a huge Brie fan and always interested in finding new great Brie recipes. When I was judging a recipe contest for a cheese company and came across this recipe, I was really excited. It’s such a breeze and only 3 ingredients. All you need to do is roast the garlic and warm up the Brie, and you have an easy, delicious appetizer. This is perfect for Christmas, New Years or any time of the year.
Roasted Garlic-Topped Brie
Prep:
5 minutes
Cook:
1 hour
Yield:
6 to 8 appetizer servings
Ingredients
1 whole garlic bulb
1 tbsp. olive oil
1 (8-ounce) round Brie round
1 tbsp. olive oil
1 (8-ounce) round Brie round
Preparation
1. Preheat oven to 350°F. Remove the loose outer skin of the garlic bulb. Cut off the top of garlic bulb. Place garlic, cut side up, in center aluminum foil. Drizzle with olive oil and season with salt and pepper to taste. Wrap garlic and seal in foil. Bake 45 minutes or until golden and soft. Let cool.
2. Squeeze the roasted garlic cloves out from the skins. Chop finely. Remove top rind of cheese and then spread roasted garlic on top. Place on baking sheet lined with parchment.
3. Bake 5 to 10 minutes or until the sides of the cheese appear soft.
4. Cut and serve with your favorite crackers and fruit.
2. Squeeze the roasted garlic cloves out from the skins. Chop finely. Remove top rind of cheese and then spread roasted garlic on top. Place on baking sheet lined with parchment.
3. Bake 5 to 10 minutes or until the sides of the cheese appear soft.
4. Cut and serve with your favorite crackers and fruit.
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Last Minute Food Christmas Gifts: Curried Soup Mix
December 20, 2009
Everyone loves homemade food gifts so if you’re in a pinch with only a few more days, here’s a easy, healthy and pretty food gift. Curried Soup Mix is a great combination of lentils and spices. It makes a pretty presentation perfect for this time of year. It’s a true comforting soup ideal for this cold weather.
Curried Soup Mix
Prep:
20 minutes
Yield:
8 servings
Ingredients
2 (1 quart) jars with tight-fitting lids
1 pound red lentils
3 teaspoons sea salt
6 tablespoons minced dried onion
2 tablespoons curry powder
1 teaspoons garlic powder
1 pound green lentils
1/2 package (5-ounce) dried apple rings, cut into 1/2-inch pieces
2 tablespoons dried parsley leaves
1 pound red lentils
3 teaspoons sea salt
6 tablespoons minced dried onion
2 tablespoons curry powder
1 teaspoons garlic powder
1 pound green lentils
1/2 package (5-ounce) dried apple rings, cut into 1/2-inch pieces
2 tablespoons dried parsley leaves
Preparation
1. In bottom of each glass jar, place 8 ounces red lentils; top with 11/2 teaspoon salt, 3 tablespoons dried onion, 1 tablespoon curry powder, 1/2 teaspoon garlic powder, 1/2 pound green lentils, 1/2 cup apple pieces and 1 tablespoon dried parsley. Seal jars and store at room temperature up to 1 month.
2. Prepare labels with cooking instructions; attach to jars. Add to label before giving as a gift:
Place lentil soup mix in 3-quart saucepan with 7 cups water. Heat to boiling on high. Reduce heat to low; cover and simmer 20 to 30 minutes, stirring occasionally.
2. Prepare labels with cooking instructions; attach to jars. Add to label before giving as a gift:
Place lentil soup mix in 3-quart saucepan with 7 cups water. Heat to boiling on high. Reduce heat to low; cover and simmer 20 to 30 minutes, stirring occasionally.
2 Responses to “Last Minute Food Christmas Gifts: Curried Soup Mix”
Serena Norr says:
December, 24 2009at 01:07 pm
Hi Alison,
I love this idea and I posted on my weekly review of soup articles.
Check it out: http://seriouslysoupy.blogspot.com/2009/12/soup-in-newsa-weekly-rundown-of-all.html
Thanks for posting such a unique idea.
Happy Holidays.
Seriously Soupy Serena
Phoena says:
December, 22 2009at 01:14 am
Thank you for your sharing! If you do care about budget and don’t know how to choose gifts, shopping online and DIY gifts are also great ways to save money and find the best last-minute Christmas gifts. This year, I prepare to give my BF an Olympus digital camera. It's 10MP, but only for $20. When I found this from http://followsales.com, I was shocked for its unbelievable price! I also plan to write him a love letter. Both of the two gifts aren’t expensive at all, but I do think they’re unique and perfect gifts. Setting your budget, or else Christmas spending could kill your wallet!